Gluten-Free, Sugar-Free Peanut Butter Eggs/Cups

Ingredients:

1/2 cup PB2 (can use regular or chocoalte)
1/2 cup unsweetened applesauce
1/4 tsp vanilla extract
Pinch of sea salt
Pinch of cinammon
1 tbsp collagen
1 tbsp ground flaxseed

For the Coating:

1/4 cup sugar-free dark chocolate
1 tsp coconut oil
OR
1/4 cup unsweetened cocoa powder
Nut pods to melt (i like cookie butter flavor)

Make the Filling:

In a bowl, mix ingredients to blend. If the mixture is too loose, add coconut flour,
almond flour or more flaxseed to shape.
For eggs: Roll into oval/egg shapes and place on parchment paper.
For cups: Spoon small amounts into mini silicone cupcake liners. Freeze for 20–30 minutes until firm.
Melt chocolate or cocoa powder with liquid or oil in microwave 30 seconds until smooth.
Dip frozen filling shapes into melted chocolate. Return to parchment paper and freeze or refrigerate until set. Keep in an airtight container in the fridge (up to 10 days) or freezer (up to 3 months).